Ingredients
For 10 portions
For the crab cakes
150g
QimiQ Classic, unchilled
500g
Crab meat
20ml
Olive oil
50g
Whole egg(s)
50g
Bread crumbs
20g
Flat-leaf parsley, finely chopped
20g
Spring onion(s), finely chopped
10g
Chili pepper, fresh, finely chopped
Salt and pepper
g
Sugar
10ml
Lemon juice
5ml
Worcestershire sauce
For the Saffron Aioli
150g
QimiQ Classic, unchilled
30g
Garlic
50ml
Olive oil
50ml
Water
100g
Potatoes, peeled and cooked
2g
Saffron
Salt and pepper
g
Sugar
10ml
Lemon juice
10g
Flat-leaf parsley, finely chopped
For the pickled cucumber salad
500g
Cucumber(s)
20g
Sea salt
10ml
Vinegar
50g
QimiQ Classic, unchilled
50g
Sour cream 15 % fat
20ml
Olive oil
10g
Sugar
Salt and pepper
Preparation
- For the crab cakes, whisk QimiQ Classic smooth. Add the remaining ingredients, mix well and chill for approx. 2 hours. Form the mixture into 20 small patties and sauté on both sides until golden. Finish in a preheated oven at medium heat for approx. 5 minutes.
- For the saffron aioli, blend the ingredients together until smooth. Chill for approx. 2 hours and whisk smooth before serving.
- For the pickled cucumber salad, peel, deseed and dice the cucumber into 0.5 cm sized pieces. Add the salt and vinegar, mix well and allow to draw for 1 hour. Drain off the excess liquid.
- Whisk QimiQ Classic smooth. Add the sour cream, olive oil and sugar and season to taste with salt and pepper. Toss the cucumber in the QimiQ mixture and chill before serving.
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